The kitchen at IDEAS Academy might be small, but the conversation,
laughter, aromas, and possibilities are large. The Cooking Club meets
weekly as part of the school’s after school program, Camp Étude, and
they prepare a dish from scratch: lasagna, guacamole, and soups for
example.

On February 9th, the club had the opportunity to
collaborate with the owner of Black Pig, Chef Rob Hurrie. He candidly
shared his professional expertise, tools, and ingredients with IDEAS
students, so that they could prepare and taste a variety of brand new
dishes: meatballs topped with tomato basil sauce and parmesan cheese,
flatbreads topped with roasted broccoli, and fried pork belly topped
with kimchi.